Homemade Farmer’s Cheese Recipe
Homemade Farmer’s Cheese is a simple, fresh cheese made by curdling whole milk with vinegar and lemon juice, then straining and pressing the curds. This easy stovetop recipe yields a mild, creamy cheese perfect for spreading, crumbling, or adding to a variety of dishes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 1 pound of farmer's cheese 1x
- Category: Cheese
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 1 gallon Whole milk
- 6 tbsp White vinegar
- 2 tbsp Freshly squeezed lemon juice (or more vinegar as substitute)
- 1/2 tsp Sea salt (optional, to taste)
Instructions
- Heat the milk: Combine the whole milk and a pinch of sea salt (if using) in a large pot or Dutch oven. Heat over medium heat, slowly bringing the milk to just before simmering, about 30 to 40 minutes. Watch closely for small bubbles forming and popping at the surface, but do not let the milk boil to avoid scorching.
- Curdle the milk: Once the milk is nearly simmering, turn off the heat. Stir in the white vinegar and freshly squeezed lemon juice. Allow the mixture to rest for 10 to 15 minutes as the milk curdles and separates into curds and whey.
- Strain the curds: Line a colander with cheesecloth and place it over a large bowl or pot to catch the whey. Pour the curdled milk mixture through the cheesecloth to strain out the curds.
- Drain excess liquid: Gather the cheesecloth around the curds and carefully wring and squeeze to expel as much liquid as possible.
- Season the cheese: Open the cheesecloth and sprinkle the curds with sea salt to taste, gently mixing to distribute seasoning evenly.
- Press the cheese (optional): For a firmer texture, wrap the cheesecurds tightly in cheesecloth and shape into a disc. Place on a plate and weigh down with a heavy object. Refrigerate for 1 to 2 hours to press and firm up the cheese before serving.
Notes
- Do not let the milk boil to prevent scorching and off flavors.
- Adjust the amount of vinegar or lemon juice based on the acidity needed to curdle the milk effectively.
- Farmer’s cheese can be enjoyed fresh and crumbly or pressed for a firmer consistency.
- Store the cheese wrapped in cheesecloth in an airtight container in the refrigerator for up to one week.
Keywords: Farmer's cheese, homemade cheese, fresh cheese, stovetop cheese, simple cheese recipe, curdled milk cheese
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